Directions

Preheat oven to 375°. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.

Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.

Reviews

Most Helpful

This was fabulous! I would rename is "Eggplant Lasagna" if I could. I used the whole egg instead of just the whites. I used the heels of my homemade bread for the breadcrumbs, and I used regular fat cheeses. I did find that 1 cup of sauce was not enough. I used a whole jar of sauce total. It was awesome!! The breaded eggplant with the garlic and all smelled amazing cooking in the oven before I layered it. My 3 and 4 year olds ate it up! We will for sure do this again!

We try to have one meatless dinner each week. This recipe is a keeper for a tasty, healthy, low-fat and low-point meal.
The kitchen smells wonderful while the breaded eggplant is baking.
I used plain breadcrumbs instead of Fiber One crumbs, low-fat mozzarella instead of fat-free and regular parmesan cheese instead of reduced-fat.